TV DiSKO

Shhh, Paris on Flickr.

Red v. Blue, Levin, New Zealand on Flickr.

• 2 cups water
• 4-6 tomatoes, chopped
• 1-2 tsp vegetable broth powder
• 6-8 garlic cloves, minced
• 1 tsp oregano
• 1 bay leaf
• 1 tsp chill flakes
• 1 package dried udon noodles
• 1 block semi-firm tofu, cubed
• 1 tbsp Bragg’s amino acids
• 1 tsp olive oil
• pinch of fresh cracked black pepper
• 1 fresh lemon

Over the Complex, Tikitiki, New Zealand on Flickr.

Ad, Friedrichshain, Berlin on Flickr.

Bench Detail, Cuba Mall, Wellington on Flickr.

Coasting, New Zealand on Flickr.

Gramophone, Grand Bazaar, Istanbul on Flickr.

Stove-Top Black Bean and Tofu Chilaquiles (Vegan)

• ½ red onion, sliced
• 6-8 cloves garlic (I used smoked)
• 1 can black beans
• 1 jalapeno pepper
• 1-2 cobs corn (or frozen)
• 1 block semi-firm tofu
• 6-8 ripe tomatoes (or 1 can crushed tomatoes)
• 1 cup crushed tortilla chips*
• 1-2 tsps sea salt (or to taste. Can substitute with vegetable broth powder)
• 1-2 tsps chipotle powder
• 1-2 limes, cut in to wedges
• 1 tbsp coriander, chopped
• Avocado, sliced
• Pepitas

Dry roast the onion, garlic (if not using smoked), and pepper, until charred.  Place in blender with tomatoes.  Purée until smooth. Simmer in large pan.

Dry roast corn until charred.  Remove kernels and add to purée.  Simmer for 10 mins.

Crumble tofu into sauce and add black bleans and crushed tortillas.

Add sea salt and chipotle powder (adjust to taste and for heat).  Simmer for 10 minutes, or until corn chips soften.

Remove from heat and serve on large plate. Top with coriander, and dot edges with pepitas, lime wedges, avocado slices and tortilla chips, and finish with hot sauce of your choice.

*I use fresh corn tortillas cut into wedges, fried lightly in oil, and then tossed with sea salt.